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Sour Cream Coffee Cake

Sour Cream Coffee Cake

More than just dessert, this tender cake also doubles as a breakfast option. Pair it with the Caramelized Onion and Canadian Bacon Strata to provide the perfect brunch for a friend.

Oxmoor House JUNE 2006

  • Yield: 12 servings

Ingredients

  • 1/2 cup packed brown sugar
  • 1/4 cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • 1 cup granulated sugar
  • 1/4 cup butter, softened
  • 2 large egg whites
  • 1 cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine first 3 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Spread half of batter into an 8-inch square baking pan coated with cooking spray. Sprinkle half of walnut streusel over batter. Spread remaining batter over streusel. Top with remaining streusel.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

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